Amazing Oreo Cake Recipe
Amazing Oreo Cake Recipe is a medium American recipe that serves 10. 800 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 1 hr 52 min | Cook: 30 min | Total: 2 hrs 37 min
Cost: $10.32 total, $1.03 per serving
Ingredients
- 2 cups All-Purpose Flour (240 g, sifted)
- 1 cup Granulated Sugar (200 g, fine)
- 0.25 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 0.25 teaspoon Salt (kosher salt)
- 0.75 cup Unsalted Butter (176 g, softened to room temperature for cake batter)
- 1.5 cup Unsalted Butter (340 g, softened for buttercream)
- 3 large Egg Whites (room temperature)
- 0.5 cup Whole Milk (120 ml, room temperature)
- 0.5 cup Sour Cream (120 g, room temperature)
- 1 teaspoon Vanilla Extract
- 11 pieces Oreo Cookies, Chopped (≈120 g, coarsely chopped for cake batter)
- 1.33 cup Oreo Cookies, Crushed (≈165 g, crushed for buttercream)
- 5 cups Powdered Sugar (≈600 g, sifted)
- 0.25 cup Heavy Cream (cold, for buttercream)
- 0.5 cup Heavy Cream (for ganache, warmed)
- 1 cup Semi‑Sweet Chocolate Chips (≈170 g)
- pinch Kosher Salt (for buttercream balance)
Instructions
Preheat Oven
Set the oven to 350°F and allow it to preheat.
Time: PT5M
Temperature: 350°F
Chop Oreos for Cake
Coarsely chop 11 Oreo cookies (about 120 g) and set aside.
Time: PT2M
Combine Dry Ingredients
In a large bowl, add 2 cups all‑purpose flour, 1 cup granulated sugar, ¼ tsp baking soda, 1 tsp baking powder, and ¼ tsp salt. Whisk briefly to distribute.
Time: PT3M
Soften Butter
Ensure 3/4 cup (176 g) unsalted butter is at room temperature; it should indent easily with a finger.
Time: PT1M
Cream Butter
Using the stand mixer on medium‑high, beat the softened butter for about 30 seconds until smooth.
Time: PT1M
Reverse Cream Dry Ingredients
Add the dry‑ingredient mixture to the creamed butter and mix on medium‑low for about 1 minute until the mixture looks crumbly.
Time: PT1M
Whisk Wet Ingredients
In a medium bowl, whisk together 3 egg whites, ½ cup whole milk, ½ cup sour cream, and 1 tsp vanilla extract until smooth.
Time: PT2M
Combine Wet and Dry
Add the wet mixture to the crumbly butter‑dry mixture. Mix on low until just combined, scraping the sides as needed.
Time: PT2M
Fold in Chopped Oreos
Gently fold the chopped Oreo pieces into the batter until evenly distributed.
Time: PT1M
Prepare Cake Pans
Butter the 6‑inch or 8‑inch round cake pans, line the bottoms with parchment circles, and optionally place damp cake strips around the edges.
Time: PT3M
Divide Batter
Evenly divide the batter between the prepared pans (about 1 ½ cups per 6‑inch pan or 2 cups per 8‑inch pan) and smooth the tops.
Time: PT2M
Bake Cakes
Bake at 350°F for 30 minutes, or 25‑30 minutes for 6‑inch layers and 30‑35 minutes for 8‑inch layers, until a toothpick comes out clean.
Time: PT30M
Temperature: 350°F
Cool Cakes
Allow the cakes to cool in the pans for 20 minutes, then remove and place on a wire rack to cool completely (about 30 minutes).
Time: PT30M
Cream Butter for Frosting
In the stand mixer, beat 1½ cups (340 g) softened unsalted butter on medium‑high for 5 minutes until pale yellow and fluffy.
Time: PT5M
Crush Oreo Cookies for Frosting
Place 1 ⅓ cup (165 g) Oreo cookies in a zip‑top bag and crush with a rolling pin to coarse crumbs.
Time: PT2M
Add Powdered Sugar and Cream
Gradually add about 5 cups powdered sugar to the butter, mixing on low. After each cup, drizzle ¼ cup cold heavy cream and continue mixing until smooth.
Time: PT5M
Season Buttercream
Stir in a pinch of kosher salt for balance.
Time: PT30S
Fold Crushed Oreos into Frosting
Gently fold the crushed Oreo crumbs into the buttercream until evenly speckled.
Time: PT1M
Reserve Frosting for Dollops
Scoop out about 2/3 cup of the Oreo buttercream and set aside for decorative dollops.
Time: PT30S
Make Chocolate Ganache
Heat ½ cup heavy cream until steaming. Place 1 cup semi‑sweet chocolate chips in a heat‑proof bowl, pour the hot cream over, and microwave on 50 % power in 20‑second bursts, stirring between bursts, until smooth.
Time: PT5M
Cool Ganache to Drip Consistency
Let the ganache sit at room temperature for about 10 minutes, stirring occasionally, until it thickens but is still pourable.
Time: PT10M
Assemble Cake Layers
Place the first cooled layer on a cake board, spread ~2/3 cup buttercream, optionally swirl a thin line of ganache, repeat with second layer, then top layer. Apply a thin crumb coat, chill 15 minutes.
Time: PT15M
Frost Sides and Decorate
Using the remaining Oreo buttercream, frost the sides of the cake. Press a thin strip of crushed Oreo crumbs around the bottom edge and pipe dollops of the reserved frosting on top.
Time: PT10M
Add Ganache Drip
Slowly drizzle the cooled ganache over the top edge, allowing it to drip down the sides. Let set for about 5 minutes.
Time: PT5M
Final Chill and Serve
Refrigerate the finished cake for a few minutes to firm the frosting, then slice and serve.
Time: PT5M
Nutrition Facts
- Calories
- 800
- Protein
- 8 g
- Carbohydrates
- 100 g
- Fat
- 45 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: wheat, dairy, eggs, soy
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
- Instead of Granulated Sugar: Superfine sugar
- Instead of Unsalted Butter: Margarine (use unsalted)
- Instead of Unsalted Butter: Margarine (unsalted)
- Instead of Egg Whites: Pasteurized egg whites
- Instead of Whole Milk: Half‑and‑half, Almond milk (for dairy‑free)
- Instead of Sour Cream: Greek yogurt, Crème fraîche
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Oreo Cookies, Chopped: Chocolate sandwich cookies
- Instead of Oreo Cookies, Crushed: Chocolate wafer crumbs
- Instead of Powdered Sugar: Confectioners’ sugar
- Instead of Heavy Cream: Half‑and‑half
- Instead of Heavy Cream: Half‑and‑half
- Instead of Semi‑Sweet Chocolate Chips: Chopped semi‑sweet chocolate
- Instead of Kosher Salt: Regular fine salt
Equipment Needed
- Large Mixing Bowl
- Medium Mixing Bowl
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Whisk
- Kitchen Scale
- Measuring Cups and Spoons
- Knife
- Parchment Paper
- 6‑inch and 8‑inch Cake Pans
- Butter Knife
- Cooling Rack
- Piping Bag (optional)
- Offset Spatula (optional)
- Microwave‑Safe Bowl
- Microwave
- Heat‑Proof Bowl
Critical Steps — Do Not Skip
- Reverse‑creaming the butter with dry ingredients (step 6)
- Do not over‑mix when adding wet ingredients (step 8)
- Fold chopped Oreos gently to keep batter light (step 9)
- Whip butter for buttercream until bright white (step 14)
- Cool ganache to proper drip consistency (step 21)
- Apply crumb coat and chill before final frosting (step 22)
Chef Tips from the Video
- Room‑temperature butter and dairy ingredients give a smoother batter and frosting.
- A pinch of kosher salt in the buttercream balances the sweetness of the Oreos.
- Use a bench scraper to evenly divide batter between pans for uniform layers.
Troubleshooting
Cake is dense or gummy.
Make sure to use the reverse‑creaming method and avoid over‑mixing after adding the wet ingredients.
Buttercream is grainy.
Beat the butter long enough to achieve a bright white color before adding sugar; sift powdered sugar and add cream gradually.
Ganache runs off the cake.
Cool the ganache until it thickens to a drizzle consistency; if too thin, refrigerate briefly.
Storage
Refrigerator: Store covered cake up to 4 days.
Freezer: Wrap tightly in plastic and foil; freeze up to 2 months.
Room temperature: Can sit at room temperature for up to 2 hours before serving.
Make-Ahead Tips
- Batter can be prepared up to 2 hours ahead and kept refrigerated.
- Buttercream freezes well; make it a day ahead and bring to room temperature before frosting.
- Ganache can be made ahead; re‑heat gently to a pourable consistency.
Frequently Asked Questions
What is the cultural significance and history of Oreo Cake in American dessert cuisine?
Oreo Cake blends the classic American love for the iconic Oreo cookie with a simple vanilla cake, creating a cookies‑and‑cream dessert that became popular in home baking during the 1990s when convenience‑packaged cookies were widely available.
What are the traditional regional variations of Oreo Cake in the United States?
While the basic recipe stays the same, some regions add a chocolate ganache, others use a cream cheese frosting, and in the Midwest a popular twist includes a layer of chocolate pudding between the cake tiers.
How is Oreo Cake traditionally served in American family celebrations?
It is often served as a birthday or holiday cake, sliced into generous wedges and sometimes paired with a scoop of vanilla ice cream or a drizzle of chocolate sauce for extra indulgence.
What occasions or celebrations is Oreo Cake traditionally associated with in American culture?
Oreo Cake is a favorite for birthdays, school parties, and casual family gatherings because its bright cookies‑and‑cream flavor appeals to both kids and adults.
How does Oreo Cake fit into the broader American cake tradition?
It follows the American tradition of layered buttercream cakes, using the reverse‑creaming method for a tender crumb, and incorporates a beloved snack (Oreos) as a flavor‑infusing ingredient, similar to how peanut butter or chocolate chips are used in other classic cakes.
What are the authentic traditional ingredients for Oreo Cake versus acceptable substitutes?
Authentic ingredients include all‑purpose flour, granulated sugar, unsalted butter, egg whites, sour cream, vanilla, and Oreo cookies. Substitutes can be cake flour for a lighter crumb, Greek yogurt for sour cream, or gluten‑free flour blends for a wheat‑free version.
What other American desserts pair well with Oreo Cake?
Serve Oreo Cake alongside classic desserts like chocolate mousse, vanilla ice cream, or a simple fruit crumble to balance its richness.
What makes Oreo Cake special or unique in American cake cuisine?
The combination of a fluffy vanilla crumb with crunchy Oreo pieces and a bright white Oreo‑crushed buttercream creates a textural contrast that is both nostalgic and sophisticated, setting it apart from standard vanilla or chocolate cakes.
What are the most common mistakes to avoid when making Oreo Cake at home?
Common errors include over‑mixing after adding wet ingredients, using cold butter which leads to a dense crumb, and adding too much ganache which can make the frosting runny. Follow the reverse‑creaming method and keep ingredients at room temperature.
Why does this Oreo Cake recipe use the reverse‑creaming method instead of the traditional creaming method?
Reverse creaming coats the flour with butter before liquid is added, which limits gluten development and prevents a dense, gummy texture, resulting in a lighter, more tender crumb ideal for a cookies‑and‑cream cake.
Can I make Oreo Cake ahead of time and how should I store it?
Yes. Bake and cool the layers, then wrap each tightly in plastic wrap and refrigerate. Frost the cake up to a day ahead; keep it covered in the fridge and bring to room temperature before serving.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen, hosted by John Kanell, specializes in approachable, family‑friendly baked goods and desserts with clear step‑by‑step tutorials, often featuring classic American flavors and creative twists.
How does the YouTube channel Preppy Kitchen's approach to American baking differ from other cooking channels?
Preppy Kitchen focuses on practical techniques like reverse creaming, detailed explanations of ingredient functions, and budget‑friendly tips, whereas many channels prioritize visual flair over the underlying science of baking.
Last updated: September 6, 2026
